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Sweet Potato Bread Pudding with Bourbon Sauce

Source of Recipe

internet


Recipe Introduction

From Southern Living, Home for the Holidays 2006; Use day old or lightly toasted fresh French Bread for the bread pudding. Also, resist the temptation to use canned sweet potatoes. There's no substitute for the vibrant color of fresh sweet potatoes.

List of Ingredients

2 medium sized sweet potatoes, (about 2 lbs)
2 1/2 cups half and half
6 large eggs, lightly beaten
2/3 cup sugar
1 Tbsp vanilla
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 (16 oz) day old fresh bread loaf, cubed
1/4 cup butter, cut up and softened
Bourbon Sauce

Bourbon Sauce:
3 Tbsp butter
1 1/2 tsp all purpose flour
1/2 cup sugar
1 cup whipping cream
1/4 tsp ground nutmeg
1 tsp vanilla
2 Tbsp bourbon


Recipe

Pierce potatoes with a fork. Place on a baking sheet. Bake at 400ºF for 1 hour and 15 minutes or until potatoes are tender. Cool slightly, peel and cut into quarters. Process potatoes in food processor with 1/2 cup half and half until smooth, stopping to scrape down sides. Whisk together potato puree, remaining 2 cups half and half, lightly beaten eggs, and next 4 ingredients in a large mixing bowl until smooth. Arrange bread cubes evenly in a lightly greased 13x9" baking dish. Pour sweet potato mixture evenly over bread cubes. Top evenly with butter. Bake at 350ºF for 30 to 35 miutes or until set. Serve with Bourbon Sauce.

Sauce: Melt 3 Tbsp butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly 3 minutes. Stir in sugar, whipping cream and ground nutmeg. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes or until slightly thickened. Remove from heat. Stir in vanilla and bourbon. Serve warm over Sweet Potato Bread Pudding.